Screening, identification and fermentation performance of a high-yield yeast from fermented grains of Dukang wine

Authors

LIU Jian-xue, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
LIU Jin-ke, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China
LI Xuan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
HAN Si-hai, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
LI Pei-yan, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
XU Bao-cheng, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
GUO Jin-ying, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China
LUO Deng-lin, College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Hennan 471023 , China ；Henan Engineering Research Center of Food Material, Luoyang, Henan 471023 , China

Abstract

The yeast was isolated from the strong flavor wine fermented grains by plate culture method, and the ester-producing yeast with good tolerance was screened, through morphological characteristics, physiological and biochemical tests, and molecular biology

Publication Date

6-28-2020

First Page

42

Last Page

49

DOI

10.13652/j.issn.1003-5788.2020.06.007

Recommended Citation

Jian-xue, LIU; Jin-ke, LIU; Xuan, LI; Si-hai, HAN; Pei-yan, LI; Bao-cheng, XU; Jin-ying, GUO; and Deng-lin, LUO (2020) "Screening, identification and fermentation performance of a high-yield yeast from fermented grains of Dukang wine," Food and Machinery: Vol. 36: Iss. 6, Article 7.
DOI: 10.13652/j.issn.1003-5788.2020.06.007
Available at: https://www.ifoodmm.cn/journal/vol36/iss6/7

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